Heat the oven to 350°F.
Cut each squash in half lengthwise and scoop out the seeds. Place cut side down on an oiled roasting pan or baking sheet and place in heated oven for about 30 minutes.
Melt 3 tablespoons butter in a small saucepan. Add diced apple, 1 teaspoon ground cinnamon and ¼ cup maple syrup and cook until apples are soft.
When the squash has cooked for 30 minutes, remove the pan from the oven, turn the squash cut-side up, and fill each cavity with equal part of the apple saute. Return pan to oven for 25 minutes to continue roasting.
Heat 2 tablespoons olive oil in a frying pan over medium high heat. Add the pork chops and cook about 3 minutes per side, until the internal temperature of the pork is about 160°-165°F. Move the pork to a plate and cover with foil.
Add 1 tablespoon butter to the frying pan. When butter is melted, stir in the sliced onions, scraping up any bits of pork that may have stuck to the bottom of the pan. Cook for 10 minutes,stirring frequently. If the onions are cooking too quickly, turn the heat to medium.
Add the kale to the onions and cook for another 8-10 minutes until soft.
Serve the pork topped with the onion/kale saute accompanied by a side of acorn squash.